Salt and Malt vinegar potatoes

When I was younger my favourite potato chip flavour was salt and vinegar.  I loved the Pavlovian response of mouth-watering in anticipation and the jaw-clenching reaction of eating the chips. 

I couldn’t enjoy french fries without drowning them in a pool of vinegar.  And don’t get me started on how disappointed I would get at the fact that not all restaurants have vinegar for their chips in the US.

Lately I’ve been playing around a lot with crispy potatoes done many different ways and came across a recipe for salt and vinegar hasselback potatoes which were truly delicious but also which inspired me to try these potatoes.

They turned out to be mouth-watering, jaw-clenchingly, all Pavlovian-responses good.  I still love the taste of vinegar so I amp up the amount in this recipe but add the vinegar slowly until you reach your desired taste level. 

Enjoy!

(side note: Ruffles brand recently reintroduced salt and vinegar flavoured chips in Canada to my inner child’s delight!!!)

For the Potatoes

1 1/2 lbs small potatoes

3-4 Tbsp extra virgin olive oil

1 Tbsp malt vinegar (or more to taste)

2 tsp kosher salt or Maldon sea salt flakes

1 Tbsp Italian parsley, chopped

Heat oven to 400F. Spread potatoes on a parchment-lined baking sheet and cook until tender (approx. 30 min). Let cool.

Using a glass or the palm of your hand crush potatoes until about 1/2” flat, tearing larger potatoes into smaller pieces.

Heat oil in a skillet. Add potatoes to oil and cook until nicely golden brown and edges are crispy. Do not crowd the pan so work in batches if necessary since you want all sides of the potatoes able to crisp up. Once crispy on first side, flip and cook same on other side.

When potatoes are ready transfer them to a paper towel-lined plate to absorb excess oil. Transfer potatoes to a bowl and toss with vinegar and salt, (reserving a bit of salt for garnish if desired), adding more vinegar to taste.

Place potatoes on serving dish, sprinkle with parsley and salt and serve.